Peruvian mashed potatoes filled with tuna, avocado and egg

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 4 yellow chili peppers
• 75 g mayonnaise
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 lime(s), the juice
• salt and pepper
• 2 cans of tuna in oil
• 25 g mayonnaise
• 1 small onion(s), red
• 20 black olives
• 3 eggs, hard-boiled
• 2 avocados
• 12 cherry tomatoes
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Causa Rellena con Atún, perfect for hot days

Peel and dice the potatoes, boil until soft, and press them into a bowl while still warm. Finely chop or dice the chili peppers, onion, and garlic cloves and fry in 2 tablespoons of olive oil until the onion is translucent. Mix this mixture with the lime juice, 1 tablespoon of canned tuna oil, the mayonnaise, salt, and pepper into the potato mixture. Pour half of the puree into the bottom of a glass dish that has been very thinly coated with a little tuna oil, smooth it out, and press it down firmly. It should be about 1-2 cm thick. Mix the drained tuna with the mayonnaise (to taste, but the mixture shouldn’t be too dry), chop the onion, tomatoes, and olives, and mix in. Season with salt and pepper, and finish with a little lime juice if desired. Spread the mixture evenly over the puree. Slice the eggs and place them on top of the tuna mixture. Puree the avocados and scatter them over the top. Finally, cover with the remaining mashed potatoes. Cover and let set in the refrigerator for at least 30 minutes. If everything turned out well, you can turn out the mashed potatoes. Otherwise, quarter the mashed potatoes in the dish, carefully place them on plates, and garnish as desired (you can find various suggestions online). I didn’t have any yellow chilies or onions at home when I made this, which makes the mashed potatoes quite colorful, as you can see in the picture.